Soft deliciously chocolaty sweets that replace gluten, eggs and refined sugar with ingredients surprisingly tasty as dried cherries, nuts, licorice, star anise seeds and flour unroasted pumpkin seeds with a delicate flavor rich in fiber and protein.
Ingredients for 40 sweets:
- 100 g flour pumpkin seeds unroasted
- 100 g dried cherries
- 60 g pitted dates
- 40 g walnuts
- 40 g of coconut butter and aquafaba
- 1 banana (mine weighs 115 g)
- 1 teaspoon unsweetened cocoa powder
- 2 g of licorice powder (1/2 teaspoon)
- 20 of star anise seeds (or 1/2 teaspoon anise)
Chocolate glaze ingredients:
- 150 g dark chocolate with 92% cocoa
- 40 g pate dates
- 40 ml of coconut oil
How to prepare the sweets
Crush in a mortar aniseed.
Chopped banana, dates, dried cherries.
Chop the nuts coarsely.
Cut into pieces, pour the coconut butter in the container of the mixer and shake it with banana, dates, liquorice and aniseed.
Pour the smoothie into a bowl, add the pumpkin seed flour and cocoa gradually stirring, for breaking the dried cherries and walnuts.
Spread the mixture into a mold for single-serve, mine is a half-dome shape, bake in preheated oven at 160 ° C for 12 minutes.
Remove from oven and let the sweets cool before removing from the molds.
How to prepare the glaze
Melt over low heat the chocolate with coconut oil, out of the kelp add the pate of dates stirring well.
How to complete the sweets
Dip the sweets in icing and cover them entirely, laid their on baking paper, decorate them however you like, let them cool to room temperature and then put in the refrigerator to firm up.